Tangy Mandarin Pork

Tangy Mandarin Pork

Ok, it really doesn't get easier than this! Which, today, was absolutely perfect.  We had a week off of school and I'm dead tired after my first day back of getting up, working out, and then teaching for 8 hours.  I don't think I could have handled anything more complicated.  It also helps to have an amazing husband who will dump it in the crockpot for you at the perfect time.


2 lbs Boneless Pork Chops
1 Green Pepper 
1 Red Pepper 
1 Bottle BBQ Sauce (I used Sweet Baby Ray's)
1 Can Mandarin Oranges


Chop up the peppers. Drain the can of mandarin oranges. Then, dump everything into a crockpot.  Stir so that everything is coated.  

Cook on low for 6-8 hours.

That's it. 

P.S. I know the pictures aren't as pretty, but I promise, it tastes yummy!

Changes for next time: More veggies! The sauce is really delicious on the peppers, I just wanted more! Also, maybe making the sauce just a tiny bit thicker (cornstarch, perhaps?).

Derek's rating: 7/10

Broccoli Cheddar Soup with Salt and Pepper Croutons

Broccoli Cheddar Soup

I'm going to be honest with you, I don't think I've ever ordered anything besides Broccoli Cheddar soup at Panera. Well... at lunch time, anyway.  Even when I'm craving that amazing Mediterranean Veggie sandwich I always get a side of that famous soup.  This recipe is extremely similar in taste and will definitely satisfy that Broccoli Cheddar craving!

1 Small Onion, chopped finely

1/4 Cup + 1 Tablespoon Butter

1/4 Cup Flour

1 Pint Half and Half

2 Cups Chicken Stock

1 lb Broccoli

1 Cup Carrots, shredded

1 Package (2 Cups) Shredded Sharp Cheddar

1/4 Teaspoon Nutmeg

Salt and Pepper, to taste

Ok! Let's get started!

Start with sautéing the chopped onion in one tablespoon of butter.  Once the onion is very soft, take it off the heat and set it aside for a few minutes.

In a large pan, melt the 1/4 cup of butter, then add in the 1/4 cup flour.  Stir this constantly with a whisk for about 5 minutes.  Then, add in the Half and Half slowly while stirring.  I know your arm is getting tired right about now, but don't give up! Keep stirring that flour/butter/half-and-half mixture for another minute or two until it's all incorporated.

Now, add in your chicken stock and simmer, covered, for about 20 minutes.  You'll have to lift that lid often to give it a stir.

During these 20 simmering minutes (Get it? 20-something?... ok, I know, not funny) start grating those carrots.  Your broccoli can either be frozen or fresh, it doesn't really matter - so that part is up to you.  This time, I used frozen because of it's convenience.

Now add in your veggies: broccoli, carrots, and onion.  Cover and simmer for another 20-25 minutes.

Finally, add in the cheddar, nutmeg, salt, and pepper.  Stir until cheddar has incorporated well.

Enjoy!

For an added bonus, make some Croutons! (See this post for the recipe: Crispy Croutons) I added salt and pepper to the melted butter in the pan before tossing in my bread cubes. Yum!

Derek's rating: 

With Croutons: 9/10
Without Croutons: 8/10

Crispy Croutons

Crispy Croutons

If you read the post on "Easy Chili and Homemade French Bread," then you would know that I'm not a huge fan of the bread re-heated as it looses it's awesome texture on day two.  It's also hard to eat the whole loaf between just Derek and I, so I had to think of something to use up that extra half-loaf: CROUTONS!  There's extra bread and extra chili - perfect combination!

These Crispy Croutons would make an excellent addition to a salad as well.  I will definitely be making these from all of my extra french bread.  That second-day bread has the perfect amount of dry-ness (for lack of another word) for making croutons.

3 Tablespoons Butter
1/2 Loaf French Bread
(Yes! That's all!)

Cut your french bread into small cubes:

Then, melt your 3 Tablespoons of Butter in a large skillet:

Toss in your bread cubes, stirring gently to coat in the butter, then rest in a single layer in your skillet:

Once the bread cubes have been coated, don't stir until the bottoms are getting nice and brown (Medium-Dark brown, not just light brown).

After the bottoms are brown, flip the cubes over using a spatula:

Let the croutons continue to cook, undisturbed, until nice and crispy and browned.

Once the croutons are ready to come out of the pan, let them cool off in a single layer.

You're done! Add these delicious bites into a soup or salad! Be aware, it's super easy to stand around and munch on these while they cool. 

Derek's rating: 10/10

Easy Chili and Homemade "French" Bread

Easy Chili

I used to hate chili as a child - probably something to do with my picky taste.  I hated beans.  I hated onions.  But over the past few years I have come to love beans and [cooked, chopped, small] onions.  Chili is a wonderful comfort meal on a cold winter day... or week in our case.  This weather in Northern Indiana is crazy right now!  In any case, my husband and I love this super simple recipe.

1.5 - 2 lbs. Ground Beef [or Turkey]
1 Large Yellow Onion
1 Green Pepper
2 Cans Chili Beans*
2 Cans Diced Tomatoes
1 Can Tomato Sauce
1 Clove Garlic
1 Tbsp Chili Powder
2 Tbsp Hot Sauce [optional]
Dash of Cayenne Pepper [optional]
Salt & Pepper to taste


Brown your meat, and drain any fat/juices that come about as a result.  

While browning your meat, chop up your onion and green pepper.

Put all of the ingredients in a slow-cooker for 8 hours on low or 4 hours on high.

ENJOY!


Homemade "French" Bread

This bread will take you just over an hour from start-finish.  No bread machine needed, no dough hook or fancy mixer.  No sore arms from tons of kneading.  Just lots of flavor for just a tiny bit of work!

A friend sent me a link (which I'll provide below) to a really easy recipe for Quick French Bread.  It was good - and I have made it countless times as a nice side to many different recipes.  However, I have changed the recipe to make it more of my own, a lesser amount (the original recipe made way too much for a family of 2), and even more delicious!  The crust is crunchy, salty, and flavorful while the inside of the loaf remains soft and moist.   



1 Packet of Rapid-Rising Yeast
1 1/4 Cups [Hot, not boiling] Water
2 Teaspoons Sugar
2 1/4 Cups All-Purpose Flour
2 Tablespoons+ Olive Oil
1 Teaspoon Table Salt

1 Tablespoon Kosher Salt
2 Tablespoons Olive Oil

Pour the hot water into a medium-sized mixing bowl.  Add the sugar and yeast packet to the water.  This should stand about 5 minutes so the yeast can bloom.

Once you've patiently waited these 5-minutes, add in the 2 Tablespoons olive oil, 1 Teaspoon table salt, and the 2 1/4 Cups Flour.  Add the flour into the other ingredients slowly, mixing after each 1/2 Cup. (I use a fork to mix the ingredients).   

Coat a large mixing bowl with olive oil.  Add the dough from your small mixing bowl.  Turn the dough over a few times to get it nice and coated in the olive oil.  Cover the large bowl with cling-wrap and let it hang out somewhere warm for 30 minutes.

Preheat the oven to 375 degrees.

Place a piece of foil on a cookie sheet (because, really, who likes cleaning cookie sheets?!).  On the foil, put about a tablespoon of olive oil (I don't actually measure this, just make sure it coats everywhere the dough will touch while baking).  Sprinkle about half of the Kosher salt on top of the olive oil.

Put your risen dough on the olive oil-greased foil, shaping it into a french loaf.  Sprinkle the other half of your Kosher salt on top. (I often sprinkle fresh Ground Pepper and Rosemary on top when I serve it with Beef Stew or Spaghetti... I added Pepper and Savory Seasonings to go with the Chili)

Bake for 28-30 minutes until the top of the crust is lightly golden in color.


This bread doesn't reheat well.  Not to say it doesn't taste good on day 2, but the texture is different and not as delicious.  This bread is best consumed the day it is made.

Derek's Rating: 9/10

Original French Bread Recipe

Bourbon Chicken with a side of Red Beans and Rice

Bourbon Chicken

If you're anything like me, you love "Chinese" take-out... whether it be from a legitimate and authentic Chinese restaurant or from a questionable mall food-court.  When I saw the Pinterest link to a Bourbon Chicken recipe, I just had to try it (and put my own personal taste into adjusting measurements).  


2 lbs Boneless Skinless Chicken Breast (Cut into bite-sized pieces)
2 Tablespoons Extra Virgin Olive Oil
1 Garlic Clove
1/4 Teaspoon Ginger
1 Teaspoon Crushed Red Pepper Flakes
1/2 Cup Apple Juice
1/3 Cup Light Brown Sugar (or Dark!)
2 Tablespoons Ketchup
1 Tablespoon Apple Cider Vinegar
1/2 Cup Water
1/4 Cup Soy Sauce (Or a little less if desired)
1 Tablespoon Corn Starch


Directions:

Heat your olive oil in a large skillet.  Once your olive oil is nice and hot, add only your chunks of chicken until the outsides are slightly browned.  Remove the chicken.

In the same pan, add all of the other remaining ingredients over medium heat.  Stir until everything has dissolved.  

Add the chicken back in and simmer for 20 minutes.  Do not cover.

ENJOY!


Red Beans and Rice

2 Cups Red Beans, cooked/canned
1 Tablespoon Minced Garlic
1 Small Yellow Onion, finely chopped
2 Tablespoons Olive Oil
===
2 Cups cooked rice (white or brown)
1 Teaspoon Chili Powder
1/8 Teaspoon Cayenne Pepper
1/4 Teaspoon Oregano
Salt & Pepper, to taste
1/4 Cup Olive Oil


In a medium-sized pan heat olive oil.  Saute minced garlic with the onion.  Once the onion has softened up, add the red beans.

In a large mixing bowl, toss the garlic/onion/bean mixture with the cooked rice and other remaining ingredients.

ENJOY!



This meal sure does bring back good memories of Somerset Mall.  It could only get better by having roasted potatoes.  There's always next time!

My husband will be adding his opinions of the meals after each post.  Here was his thoughts on the Bourbon Chicken/Red Beans and Rice: 10/10.


Original Bourbon Chicken Recipe
Original RB&R Recipe